| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
California |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Walnuts — broken |
| 4 |
|
Pork loin chops — each 1 |
|
|
Inch thick |
|
|
Salt and freshly ground |
|
|
Pepper |
| 1/3 |
c |
Apple juice |
| 2 |
tb |
Brandy |
| 1 |
|
Clove garlic — minced |
| 3/4 |
ts |
Fresh thyme — finely |
|
|
Chopped |
| 1/2 |
lb |
Tart green apples — cored; |
|
|
Sliced 1/4" |
INSTRUCTIONS
1. In a large, heavy skillet over high heat, toast walnuts 2 to 3 minutes,
stirring frequently. Remove and set aside.
2. Season chops with salt and pepper to taste. Trim a piece of fat from the
edge of one chop. In the same skillet over medium-high heat, heat fat until
lightly browned, using a spoon to press and rub fat over bottom of skillet
to grease it well. Discard fat and increase heat to high.
3. Add chops; brown quickly on both sides. Pour excess fat, if any, from
skillet.
4. Add apple juice, brandy, garlic, thyme, and apples to pan.
5. Cover pan and cook over medium-low heat 5 to 8 minutes. To test for
doneness, cut into a chop; it should be tender, juicy, and slightly pink.
If pork is done and apples are still crunchy, remove pork to a platter and
cover with foil to keep warm. Continue to cook apples until they are
tender.
6. Stir walnuts into sauce in pan. Pour walnut-apple sauce over chops.
Serve chops immediately.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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